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1
Trim away any gristle, but none of the fat, from the lamb. Cut the meat into very very fine dice.
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2
Put the oil an the onion in a 10-inch skillet and turn on the heat to medium high. Cook, stirring frequently, until the onion becomes colored a pale gold.
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3
Add the pancetta and rosemary turning them over with a wooden spoon to coat them well. Cook, stirring from time to time, until the pancetta's fat has melted completely, but do not let the pancetta cook until crisp.
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4
Put in the lamb dice, turning them over and cooking until the meat has been browned on all sides; add salt and liberal grindings of black pepper turning the contents of the pan over again two or three times with a wooden spoon.
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5
Add the wine and let it simmer until it has completely evaporated.
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6
Add the tomatoes and cook at a steady but gentle simmer, stirring from time to time, until the fat begins to separate from the sauce about 15 minutes.
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7
Cook and drain the pasta and toss it immediatly and thoroughly in a warm platter with the sauce. If necessary reheat the sauce while the pasta is cooking. Stir in half the grated cheese, and bring to the table with the remaining cheese on the side. You can prepare the sauce a day or two in advance, reheating it thoroughly before tossing with the pasta.
